RCI-BF.001.0666.001

Yemenite Eggplant Salad

Name: Yemenite Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Yemeni
Ingredients: 1 pound Eggplant; 1 cup chopped tomato; 1/2 cup tomato puree (fresh or canned); 1 teaspoon minced garlic; 1 tablespoon freshly ground black pepper; 1/2 teaspoon salt; 1 teaspoon zhoug (or the milder condiment, shatta); 1 unit Preheat the oven to 400 F.

Yemenite Eggplant Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Eggplant
1 pound
chopped tomato
1 cup
tomato puree
fresh or canned
1/2 cup
minced garlic
1 teaspoon
freshly ground black pepper
1 tablespoon
salt
1/2 teaspoon
zhoug
or the milder condiment, shatta
1 teaspoon
Preheat the oven to 400 F.
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Yemenite Eggplant Salad

Ingredients

Method

What Makes This Variant Distinct